23 Vegetarian Potluck Recipes That Are the Talk of the Party

Are you tired of boring parties? A well-planned potluck can be your secret to a super fun gathering. With 23 delicious vegetarian recipes, you can make your party the talk of the town and impress your friends with yummy dishes.

You'll find the perfect recipe to wow your friends and make them ask for more. From tasty vegan options to yummy veggie delights, we've got you covered. Get ready to discover the best vegetarian potluck recipes that will make your party unforgettable!

1. Roasted Vegetable Bruschetta

Roasted Vegetable Bruschetta is a flavorful Italian appetizer featuring roasted vegetables on toasted bread.

Ingredients

• 4-6 baguette slices
• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 large red bell pepper, sliced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1/4 cup mozzarella cheese, shredded

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the eggplant, zucchini, and bell pepper with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 20-25 minutes, or until tender.
4. Toast the baguette slices for 5 minutes, or until lightly browned.
5. Top the toasted bread with roasted vegetables, cherry tomatoes, and basil.
6. Sprinkle mozzarella cheese over the top and serve immediately.

2. Spinach and Artichoke Dip

Creamy spinach and artichoke dip perfect for vegetarian gatherings.

Ingredients

• 1 (14 oz) can artichoke hearts
• 1 package frozen spinach, thawed and drained
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. Drain and chop the artichoke hearts.
3. In a blender or food processor, blend the spinach, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and garlic until smooth.
4. Add the chopped artichoke hearts to the blender and pulse until well combined.
5. Transfer the mixture to a baking dish and season with salt and pepper to taste.
6. Bake for 20-25 minutes, or until the dip is hot and bubbly.
7. Serve warm with tortilla chips, crackers, or pita bread.

3. Grilled Portobello Mushroom Burgers

Savory grilled portobello mushroom burgers are a vegetarian's delight.

Ingredients

• 4 large portobello mushrooms
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and cheese (optional)

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and oregano.
3. Brush the mixture on both sides of the mushrooms.
4. Season with salt and pepper to taste.
5. Grill the mushrooms for 3-4 minutes per side, or until tender.
6. Toast the hamburger buns on the grill.
7. Assemble the burgers with lettuce, tomato, and cheese (if using).
8. Serve immediately and enjoy.

4. Quinoa Stuffed Bell Peppers

Colorful bell peppers filled with quinoa and vegetables.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 cup corn
• 1 cup chopped tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook quinoa according to package instructions using 2 cups of water.
4. In a pan, heat olive oil and sauté onion and garlic until softened.
5. Add black beans, corn, and chopped tomatoes to the pan and cook for 5 minutes.
6. Stir cooked quinoa into the pan and season with salt and pepper.
7. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 15 minutes.
10. Serve warm.

5. Lentil and Vegetable Curry

A flavorful and nutritious curry made with red lentils and a variety of vegetables.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 zucchini
• 1 can diced tomatoes
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper
• Fresh cilantro

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onion, garlic, carrot, and zucchini.
3. Heat oil in a pan and sauté the onion, garlic, carrot, and zucchini until tender.
4. Add the curry powder and cumin and stir for 1 minute.
5. Add the diced tomatoes, lentils, and water to the pan.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve over rice or with naan bread.

6. Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a classic Italian-inspired dish with layered eggplant, cheese, and sauce.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out excess moisture.
3. Dip each eggplant slice in the breadcrumbs, coating both sides evenly.
4. Heat a layer of olive oil in a large skillet and fry the eggplant slices until golden brown and crispy.
5. In a large bowl, combine the ricotta cheese, parmesan cheese, and dried oregano.
6. Spread a layer of marinara sauce in the bottom of a 9x13-inch baking dish.
7. Arrange a layer of fried eggplant slices on top of the sauce.
8. Spread half of the ricotta cheese mixture over the eggplant layer.
9. Sprinkle with half of the mozzarella cheese.
10. Repeat the layers, starting with the marinara sauce, eggplant, ricotta cheese mixture, and mozzarella cheese.
11. Top the final layer of mozzarella cheese with grated parmesan cheese.
12. Bake the casserole in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.

7. Vegetable Spring Rolls

Crispy Vegetable Spring Rolls filled with shredded vegetables and served with sweet chili sauce.

Ingredients

• 1 package spring roll wrappers
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Fill a large bowl with warm water to soften the spring roll wrappers.
2. In a separate bowl, combine the shredded cabbage, carrots, scallions, cilantro, and garlic.
3. Lay a spring roll wrapper in the bowl of warm water for 10-15 seconds to soften.
4. Remove the wrapper from the water and place it on a flat surface.
5. Arrange about 1 tablespoon of the vegetable mixture in the center of the wrapper.
6. Brush the edges of the wrapper with a little water.
7. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
8. Repeat with the remaining wrappers and filling.
9. Heat the olive oil in a large skillet over medium-high heat.
10. When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown, about 2-3 minutes on each side.
11. Remove the spring rolls from the oil and drain on paper towels.
12. Serve the spring rolls hot with sweet chili sauce for dipping.

8. Butternut Squash and Sage Risotto

Creamy risotto infused with roasted butternut squash and sage.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons chopped fresh sage
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash in the oven for 45 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium heat and cook the onion until softened.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Add the Arborio rice and cook for 1-2 minutes, until coated in oil and slightly toasted.
6. Add the white wine and cook until absorbed, stirring constantly.
7. Warm the vegetable broth in a separate pot and add it to the rice mixture, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
8. After 20-25 minutes of cooking, stir in the roasted butternut squash, butter, and sage.
9. Season the risotto with salt and pepper to taste.
10. Serve the risotto hot, topped with grated Parmesan cheese.

9. Chickpea and Avocado Salad

A revitalizing and healthy salad made with chickpeas and avocado.

Ingredients

• 1 can chickpeas
• 1 ripe avocado
• 1/2 red onion
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley chopped

Instructions

1. Drain and rinse the chickpeas, then place them in a large bowl.
2. Cut the avocado into small cubes and add it to the bowl with chickpeas.
3. Chop the red onion and add it to the bowl.
4. In a small bowl, whisk together lemon juice and olive oil.
5. Pour the dressing over the chickpea mixture and toss to combine.
6. Season with salt and pepper to taste.
7. Sprinkle chopped parsley on top and serve.

10. Stuffed Zucchini Boats

Delicious zucchinis filled with savory ingredients and baked to perfection.

Ingredients

• 4 medium zucchinis
• 1 cup cooked rice
• 1 cup black beans
• 1 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/4 cup chopped onion
• 1 minced garlic clove
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together the cooked rice, black beans, diced tomatoes, shredded cheese, chopped onion, and minced garlic.
4. Stuff each zucchini boat with the rice mixture and place on a baking sheet.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
7. Serve hot and enjoy!

11. Vegetable and Bean Chili

Hearty vegetable and bean chili perfect for a cold day.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped bell peppers
• 2 cups cooked kidney beans
• 2 cups diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Add the chopped bell peppers and cook until tender, about 5 minutes.
5. Stir in the cooked kidney beans, diced tomatoes, chili powder, and ground cumin.
6. Bring the mixture to a simmer and let cook for 20-25 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh cilantro or scallions if desired.

12. Cauliflower and Broccoli Gratin

A creamy, cheesy gratin featuring roasted cauliflower and broccoli.

Ingredients

• 1 head of cauliflower
• 1 head of broccoli
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup ofgr ated cheese
• 1/2 cup of breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the cauliflower and broccoli, and cut them into florets.
3. In a large bowl, toss the cauliflower and broccoli with olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20 minutes.
5. In a saucepan, sauté the chopped onion and minced garlic until softened.
6. In a separate saucepan, combine the grated cheese and a little water, and stir until the cheese melts.
7. In a baking dish, create a layer of roasted vegetables, followed by a layer of the cheese sauce, and then a sprinkle of breadcrumbs.
8. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
9. Bake the gratin in the preheated oven for 25-30 minutes, or until golden brown.

13. Grilled Vegetable Skewers

Colorful vegetable skewers grilled to perfection.

Ingredients

• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the mixed vegetables onto the bamboo skewers.
3. In a small bowl, whisk together olive oil, garlic, and lemon juice.
4. Brush the mixture onto the vegetables.
5. Season with salt and pepper to taste.
6. Grill the skewers for 10-12 minutes, turning occasionally.
7. Serve hot and enjoy.

14. Mushroom and Leek Tart

Savory Mushroom and Leek Tart is a delicious vegetarian dish.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 large leeks, chopped
• 2 cups of mixed mushrooms
• 2 cloves of garlic, minced
• 1/2 cup of grated cheese
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a large skillet, sauté the chopped leeks and garlic until softened.
4. Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown.
5. Spread the cooked leek and mushroom mixture over the pastry, leaving a 1-inch border around the edges.
6. Sprinkle the grated cheese over the top of the filling.
7. Fold the edges of the pastry up over the filling to form a crust.
8. Brush the crust with olive oil and season with salt and pepper.
9. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
10. Remove from the oven and let cool before serving.

15. Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful and nutritious vegetarian option.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 1 packet of taco seasoning
• 8 taco-sized tortillas
• Shredded cheese, optional
• Salsa, optional
• Avocado, optional

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork a few times and bake for 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, heat a large skillet over medium-high heat and add the diced red onion.
4. Cook the onion for 5-7 minutes, or until softened and lightly browned.
5. Add the black beans, taco seasoning, and cooked sweet potato to the skillet and stir to combine.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the sweet potato and black bean mixture onto a tortilla and topping with cheese, salsa, and avocado, if desired.
8. Serve immediately and enjoy!

16. Caprese Salad

A simple Italian salad of fresh mozzarella, tomatoes, and basil.

Ingredients

• 4 large tomatoes
• 8 oz fresh mozzarella
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Slice the tomatoes into 1/4-inch thick rounds.
2. Slice the mozzarella into 1/4-inch thick rounds.
3. Arrange the tomato and mozzarella slices on a large plate or platter.
4. Drizzle the olive oil over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Sprinkle the basil leaves over the salad.
7. Season with salt and pepper to taste.
8. Serve immediately.

17. Vegetable and Cheese Frittata

A delicious and versatile Vegetable and Cheese Frittata perfect for brunch.

Ingredients

• 6 eggs
• 1 cup mixed vegetables
• 1 cup shredded cheese
• 1/2 cup chopped onion
• 2 cloves garlic
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the chopped onion and cook until softened, about 3-4 minutes.
4. Add the mixed vegetables and cook until they start to tenderize, about 4-5 minutes.
5. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
6. Pour the egg mixture over the vegetables in the skillet.
7. Sprinkle the shredded cheese evenly over the top of the egg mixture.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set.
9. Remove the skillet from the oven and let it cool for a few minutes.
10. Slice the frittata into wedges and serve hot.

18. Spicy Pumpkin and Lentil Soup

Spicy Pumpkin and Lentil Soup is a hearty and flavorful autumn-inspired dish.

Ingredients

• 1 medium onion
• 3 cloves of garlic
• 1 medium pumpkin
• 1 cup of lentils
• 4 cups of vegetable broth
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the pumpkin into 1-inch cubes.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the pumpkin, lentils, vegetable broth, cumin, paprika, and cayenne pepper.
7. Bring the mixture to a boil, then reduce the heat and let simmer for 30 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.

19. Green Bean and Potato Gratin

A creamy, flavorful dish made with green beans and potatoes.

Ingredients

• 1 pound fresh green beans
• 2 large potatoes
• 1/4 cup unsalted butter
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the potatoes into 1/8-inch thick rounds.
3. Trim the green beans and cut them into 1-inch pieces.
4. In a large saucepan, boil the green beans in salted water until tender.
5. In a separate saucepan, combine the heavy cream and butter, and heat until the butter melts.
6. In a greased 9x13-inch baking dish, create a layer of potatoes.
7. Add a layer of green beans on top of the potatoes.
8. Pour some of the cream mixture over the green beans.
9. Sprinkle grated cheese over the cream mixture.
10. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
11. Bake for 30-40 minutes, or until the top is golden brown and the dish is heated through.

20. Roasted Red Pepper Hummus

Creamy and flavorful Roasted Red Pepper Hummus perfect for dipping.

Ingredients

• 1 1/2 cups cooked chickpeas
• 1/4 cup roasted red peppers
• 1/4 cup lemon juice1
• /4 cup tahini
• 2 cloves garlic
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/4 cup water

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roast the red peppers in the oven for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool down.
4. Peel the skin off the peppers and place them in a blender or food processor.
5. Add the chickpeas, lemon juice, tahini, garlic, and salt to the blender.
6. Blend the mixture on high speed for about 2 minutes, or until smooth.
7. With the blender running, slowly pour in the olive oil and water.
8. Continue blending for another minute, or until the desired consistency is reached.
9. Taste and adjust the seasoning as needed.
10. Serve the hummus chilled or at room temperature with pita bread or vegetables.

21. Vegetable and Quinoa Bowl

Veggie-packed quinoa bowl with roasted vegetables and tangy tahini sauce.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 red onion
• 2 cloves garlic
• 2 carrots
• 2 Brussels sprouts
• 1/4 cup tahini
• 2 tablespoons lemon juice
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse quinoa and cook in water until tender.
3. Toss onion, garlic, carrots, and Brussels sprouts with olive oil and season with salt and pepper.
4. Roast vegetables in the oven for 25-30 minutes or until tender.
5. Mix tahini and lemon juice for the sauce.
6. Combine cooked quinoa, roasted vegetables, and tahini sauce in a bowl.
7. Serve hot and enjoy.

22. Zucchini and Corn Fritters

Crispy zucchini and corn fritters perfect for a summer potluck.

Ingredients

• 1 cup grated zucchini
• 1 cu pcorn kernels
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 eggs

Instructions

1. In a large bowl, combine grated zucchini, corn kernels, flour, cornmeal, Parmesan cheese, salt, pepper, and paprika.
2. In a separate bowl, whisk together eggs, parsley, garlic, and olive oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.4. U

sing a 1/4 cup measuring cup, scoop the batter into balls and flatten slightly into patties.

5. Heat about 1/2 inch of oil in a large skillet over medium-high heat.

6. Fry the fritters for about 3-4 minutes on each side, until golden brown and crispy.

7. Remove the fritters from the oil and place on a paper towel-lined plate to drain excess oil.

8. Serve warm and enjoy!

23. Tomato and Mozzarella Salad

Fresh mozzarella and juicy tomatoes combine in a simple salad.

Ingredients

• 4 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Arrange tomato slices on a large plate or platter.
2. Top each tomato slice with a slice of mozzarella cheese.
3. Drizzle olive oil over the salad.
4. Drizzle balsamic vinegar over the salad.
5. Season with salt and pepper to taste.
6. Sprinkle chopped basil leaves over the salad.
7. Serve immediately.

Conclusion

You'll be the ultimate potluck rockstar with these 23 veggie recipes! Your dishes will be so incredibly delicious, they'll disappear in seconds, leaving everyone begging for more. Plan a potluck and get ready for the most epic, unforgettable gathering ever, with flavors that will blow everyone's mind!